Author: Sarsby Martin
Published: December 16, 2018
Businessman, highly qualified chef and family man, Craig from Fish Face is your Gordon Ramsay of Esperance. Hailing Tuesday to Sunday, wife and business partner Darliah tweaks the menu and special board to the local catch of the day, for every second vegan to seafood lover, there’s something for everyone. A slice of Esperance, with or without scales. Professionals in the industry, Craig’s wait staff and cooks work in harmony alongside each other to deliver the best service to anyone who chooses to dine-in or takeaway.
The Tide team asked Craig and his team a few questions to get an insight into the level of work that goes into every meal, every time, Fish Face’s work ethics and furthermore what keeps people coming back over and over again. Here’s what the experts had to say.
My personal morals and work ethics reflect my professional career and business work practice. Such a deeply personal and complex question by to abbreviate, I would say is ‘being fair and honest’ to yourself and others underpin what we do. I push myself and staff to offer consistency and a quality I would eat and expect at that price and point. When we first traded and were looking for our business model there was only a handful offering ‘Australian only’ seafood. We were going out on a limb as most associate ‘fish and chips’ shops (not my label!) as a cheap dinner. If I buy it and think it will send, I’ll give it a go.
I have been in the industry for 34 years, beginning my apprenticeship in 1983 and have been an owner/operator for 13 years.
I have lived by the ocean all my life, diving and fishing with family and friends. As an ocean lover, I’m a keen advocate for sustainability in how much we take from the ocean and how we use it! It’s integral to my peace of mind and sanity and gives me strength.
At times I’ll be working until 1am although we tend to prep earlier in the day. Sometimes 10-11am but usually 12-2pm, trying to keep the food simple and fresh.
To survive at our restaurant and in most kitchens/restaurants, you need to be able to handle pressure, so speed and composure are traits we look for as is being able to multitask. I like your ‘Go hard or go home’–I think I’ll bank that!
I don’t see us as innovators but push for flavour driven. Combinations that offer something different that gives choice. I think we at Fish Face as a team can hold our heads high. Not boastfully but respectfully.
Deep sea Hāpuku, which is not usually caught locally. And a close second would be deep sea Leather-Jacket (known as Butterfish on our menu).
